Week of December 15th…

ROASTED FISH WITH OLIVE, HERB & ROASTED TOMATO ISRAELI COUSCOUS…Preheat oven to 400 degrees and remove couscous from the fridge so it comes closer to room temperature before serving. Place fish and all marinade on a lightly greased baking sheet and drizzle with olive oil if needed. Roast for 12-15 min. Give the couscous a toss and serve either room temp or slightly warmed alongside the fish. Enjoy!

BAKED CHICKEN PARMESAN WITH MASHED POTATOES & BROCCOLI…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 20 min. Pull out chicken and add broccoli to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake everything for 12 min more. While chicken and broccoli are in the oven, gently warm the mashed potatoes on stove top on med-low, uncovered, stirring often and adding a tablespoon of water or milk if needed until warm through, 5-8 min. Serve chicken & broccoli with mashed potatoes. Yum.

MUSTARD-GARLIC PORK CHOPS WITH VEGETABLE RISOTTO…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet and top each chop generously with the mustard-garlic sauce. Bake for 20 min. Switch oven to broil and broil for 3-5 min. Pork chops should be ready (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork chops are in the oven, gently warm the risotto, uncovered on stovetop on med-low, stirring often until warmed through, 5-8 min. Serve Pork chops with risotto and any extra sauce on the side if desired. Enjoy.